Potato, Mushroom And Capsicum Stir Fry

Jan. 13, 2019

A classic Oriental treat for your taste buds, the Potato, Mushroom and Capsicum Stir-Fry is made quickly and easily with readily available ingredients. Remember to cook the potatoes only till they are 80 percent done, otherwise, they will turn into a mash by the time the recipe is done! Done perfectly, this recipe will result in a beautiful and vivid blend of flavors and textures, dominated by capsicum, spring onions, ginger-garlic paste, and Chinese sauces.

Ingredients

Potato slices

2 Cup (32 tbs) , parboiled (cut into fingers like slices)

Sliced mushrooms

1/2 Cup (8 tbs) (khumbh)

Sliced green capsicum

1/2 Cup (8 tbs)

Oil

4 Tablespoon

Ginger garlic paste

1 Teaspoon (adrak

Thinly sliced spring onion whites

1/2 Cup (8 tbs)

Soy sauce

1 Teaspoon

Tomato ketchup

2 Tablespoon

Chilli sauce

1 Teaspoon

Salt

To Taste

Freshly ground black pepper

To Taste (kalimirch)

Finely chopped spring onion greens

2 Tablespoon

Directions

MAKING:

1.Heat 2 tbsp of oil in a broad non-stick pan, add the potato fingers, mix well and cook on a medium flame 4 minutes or till they turn light brown in colour from all the sides, while stirring occasionally.

2. Remove from the flame and keep aside.

3. Heat the remaining 2 tbsp of oil in the same non-stick pan, add the ginger-garlic paste and spring onion whites and sauté on a medium flame for 1 minute.

4. Add the capsicum, mushrooms and salt, mix well and sauté on a medium flame for 2 to 3 minutes.